There's no way around it; if you want to make some of the world's most refined desserts, you'll have to learn the best method and how long to beat egg whites to make stiff peaks. Fortunately, it can be done in just a few simple steps.
Some of the most delicate and delicious desserts are made with stiff peak egg whites, including Angel Food, Chiffon, and Sponge Cakes. Other treats that seem lighter than air include meringue-topped pies and soufflés.
Learn the Best Way and How Long to Beat Egg Whites for Stiff Peaks
How to Beat Egg Whites to Stiff Peaks Step-by-Step
Before we can get to the actual beating, we need to get our eggs ready.
1. Separate the Eggs
Fun fact about eggs: They separate more easily when they're cold, but you'll achieve stiff egg whites more easily if you let them warm up a bit before beating. Use an egg separator ($8, Bed Bath & Beyond) to separate the eggs straight from the fridge. After separating, let the whites stand 30 minutes; they'll beat to stiff peaks higher and faster than cold egg whites.
Egg whites should be free of any yolk to achieve stiff peaks. Each time you separate the egg, let the white drain into a small bowl such as a custard cup ($10, Bed Bath & Beyond). Then transfer each white to the mixing bowl you'll use to beat the whites. Repeat, allowing each white to drain separately into the small bowl before adding it to the large mixing bowl. This keeps the whites in the mixing bowl uncontaminated if a yolk breaks while you're separating an egg.
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2. Get Your Equipment Ready
While waiting for those whites to warm up, make sure your bowl, beaters, and spatula are all clean and dry. Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.
Test Kitchen Tip: Should you use a hand mixer ($23, Target) or a stand mixer ($450, Williams Sonoma)? Both work, but you'll need to consider the bowl size: According to The American Egg Board, a small mixing bowl is best for up to three egg whites. Use a large mixing bowl for four or more whites.
3. Beat Egg Whites Until Stiff
Turn on the mixer to medium speed and beat until soft peaks form, then beat on high until stiff peaks form. You've hit stiff peak egg white stage when you have glossy peaks that stand straight. Here are a few pointers for achieving stiff peak egg whites.
Recipes often call for adding cream of tartar before beating whites to stiff peaks. This acidic ingredient helps stabilize the whites. Use as directed.
When making meringue and other desserts that call for adding sugar to the whites, beat egg whites with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl). Then start adding the sugar as directed in the recipe (usually a tablespoon at a time) and continue beating at high speed until stiff peaks form. You'll know this has happened when the tips stand straight up when you lift the beaters from the egg whites.
Test Kitchen Tip: How long to beat egg whites to a still peak? Once you add the sugar, it will take about 4 minutes on high speed.
Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.
Ta-da! You've done it! Now you can make a Lemon Meringue Pie or Mint Meringue Cookies. You can also swirl stiff peak egg whites into a Pavlova, add them to a cheese sauce for a luscious main-dish soufflé—and so much more.
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Turn off the mixer and check the stiffness of the peaks. In total, this should take about 4 to 5 minutes. For soft peaks, the beaten egg whites should have some body but not hold their shape. If you scoop up the whites with the whisk attachment, they should quickly curl and fall into themselves.
For egg white peaks that refuse to stiffen, check that no yolk has slipped into the mixture. Clean the mixing bowl and beaters thoroughly, leaving no trace of residual grease, like butter or oil. Do not use a plastic mixing bowl. A pinch of salt or cream of tartar will accelerate the stiffening.
In a standing mixer fit with the whisk, or in a large bowl with an electric mixer, whip egg whites, cream of tartar, and salt together on medium-low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip until whites are shiny and soft peaks form, about 1 to 3 minutes.
If you keep whipping the whites they will first turn dry, losing their glossy sheen, and then start to pull apart a bit the way foam on the ocean does, and then the protein strands you have so carefully stretched and filled with air will simply collapse and break apart, the water and protein in the egg whites will ...
Egg temperature: It's easiest to separate eggs cleanly when they are refrigerator-cold. However egg whites whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes.
Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process. Cream of tartar is an acidic powder extracted during winemaking.
Sugar is often added to egg whites when making meringues and other desserts. It is important to add the sugar correctly to preserve the integrity of the foam. Sugar must be added gradually to prevent collapse, so begin with a small amount once the egg whites are foamy, and continue to add it gradually as you beat.
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.
When whipping egg whites, there are a few things to remember:
Room temperature egg whites whip best.
Make sure everything is clean. If there is any trace of fat or oil in your mixing bowl, or even a drop of egg yolk in the whites, it will inhibit the whites from whipping properly.
If your whipped egg whites become curdled and dry, they have gone too far. After excessive whipping, the proteins can get so close to each other, they essentially suffocate and expel the water contained within their circle, causing your foam to separate.
Any grease or egg yolk will keep your whites from beating to stiff peaks properly. So, before you begin, wash all your equipment with hot, soapy water. Use a glass or stainless-steel bowl; avoid plastic bowls, as they can retain a greasy residue from previous uses.
Overbeaten. The earliest signs of overbeating are little granules on the side of the bowl (as noted in this photo) and decreased volume. After that, the whole mixture looks dry and curdled. If it's really overbeaten, the structure of the egg whites will break and liquid will weep out.
Eating egg whites may have many nutritional benefits. However, they can be harmful if not consumed safely. Always purchase pasteurized egg products, whether they're whole eggs or liquid egg whites. Remember that eating raw eggs, including egg whites, increases your risk of foodborne illness from Salmonella.
Attach the wire whisk and now, let the mixer do its. magic. Turn on the mixer and simply beat the egg. whites until stiff peaks form. This will take 4 to 5. minutes total. You've hit stiff peak stage when you. ...
Create the airiest of cakes, meringues, soufflés, and.
Once you identify this stage, you can start raising speed to medium-high which would be a speed 6 or 8 on the KitchenAid. Then whip the meringue until stiff peaks are formed. This can take anywhere from 5 to 7 minutes.
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